8 Ridiculously Delicious Eggnog Recipes

Eggnog is like fruitcake: either you love it or loathe it. I happen to be an eggnog freak (or perhaps aficionado is the more refined way to phrase it). What’s not to love about gooey-boozy cream with spices!? In honor of the holiday, here are some traditional eggnog recipes mixed in with a few creative renditions (think tequila eggnog or dairy-free eggnog) from around the U.S.

Dry shake egg, then shake with all ingredients, strain & serve in rocks glass. Garnish with fresh grated nutmeg. Zabaglione is an Italian dessert and sometimes beverage that’s made with egg yolks, sugar and sweet wine. The Amaro used below are wine-based, sweet and smooth; not bitter and herbaceous. Together they mimic the spice flavors found in eggnog, including allspice, nutmeg and cinnamon. To counter the effect of using cream, a whole egg is added to give the cocktailbody and thickness.

Combine egg yolks and sugar in a chilled mixing bowl of a Kitchenaid; whip at high speed until quadrupled in volume; reduce speed to medium and slowly begin drizzling the alcohol into the mixer (too quickly and the yolks will scramble). Once alcohol is combined, add the half and half and mix until blended. In a separate, cleaned and chilled mixer bowl, whip egg whites to soft peaks (too stiff and they won’t blend with the nog); gently fold the whipped whites into the milk mixture. Season to taste with cinnamon and mace; serve in a pewter cup (or a mason jar) and top with grated nutmeg.

Heat up your cream almost to a boil and slowly add your cream to the egg yolks whisking vigorously. Place the mixture over very low heat and it will start to thicken. Add in the rest of your ingredients, mix and pour into a mug. Top with 3 drops of the Angostura Bitters. This can also be served cold. Do the same procedure and chill.

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